I remember the time when pickles were cooked in barrels. It's much easier now. Excellent crispy cucumbers can be prepared in cans, to taste - like a barrel. I usually harvest a lot of cucumbers, but in the recipe I indicated the amount of ingredients per 1 liter jar. Cucumbers according to this recipe are tasty, moderately salty and crispy. Calculating the amount is very simple: the jar contains half of the volume of products, the second half is brine. The only thing is that the brine needs 50 milliliters more, since it needs to be poured under the neck.

To prepare barrel cucumbers for the winter in jars, we need the products listed in the list.

The jars are thoroughly washed with soda, rinsed and sterilized in any way convenient for you.

Carefully wash the horseradish leaves and cut them. We clean and chop the horseradish root.

Put pieces of horseradish, leaves, dill umbrellas, spices, garlic, pieces of hot pepper in jars.

My cucumbers, we cut off their tails and fill jars with them. I would like to advise: if the cucumbers are large, cut them into 2-3 pieces and also send them to jars. Such cucumbers will go to salads, hodgepodge, pickle.

In this way, we fill all the banks.

Cook the brine. Pour cucumbers with boiling brine, cover with lids until they cool completely.

We place the jars on plates or a tray so that the marinade does not overflow onto the table. We leave the jars of cucumbers in a warm place. The cucumbers change color and foam appears on top. Need to try. If the taste has become slightly sour-salty, the cucumbers are ready. It took us three days.

We drain the brine from all the cans.

We bring it to a boil.

Pour cucumbers alternately with boiling brine and immediately roll up the lids. Leave the bottom upside down until it cools completely. You don't need to cover.

Barrel cucumbers in jars are ready for the winter. We take out the cooled cans in a cool place.

Barrel cucumbers, the recipe of which has existed for a long time, have unique taste. A special cooking technology gives them sparkling sourness, slight sweetness, crunchy and aromatic properties. This method of fermentation has survived to this day, it is used not only for barrels, but also for three-liter bottles.

How to pickle cucumbers in a barrel?

To prepare delicious cask cucumbers, you need to consider the following points:

1. A wooden barrel will become a container for salting, which must be rinsed well with boiling water and rubbed with garlic.
2. The cucumbers must be firm. Do not cut off the tips of the fruits, they will ferment perfectly in this way.
3. Pure cucumbers need to be soaked in water for 2 hours, add horseradish leaves, cherry and black currant, dill with umbrellas, garlic.
4. The weight of the spices is controlled, they should be no more than 7% of the total weight of the cucumbers.
5. You can make barrel cucumbers, the recipe for which includes the use of cans.

Pickle for keg cucumbers

Any recipe for cask cucumbers necessarily includes the preparation of brine. To do it, follow these rules:

1. Pour salt into the water. If the cucumbers are large, then it is added in a proportion of 10% of the total volume of water, if the vegetables are smaller, then 7%.
2. Salting of barrel cucumbers is done using brine, they need to be poured over the cucumbers, they must be completely covered with liquid.
3. Close the barrel with a lid, place the weight on top. Leave the container warm for 2-3 days to start the natural fermentation process.
4. When foam begins to appear on the surface of the brine, then you need to remove the barrel in the cold.

Best of all, salting cucumbers in a barrel comes out if old and proven recipes are used. In order for the vegetables to be evenly salted and saturated with spices, it is recommended to lay them vertically, with the spouts pointing down. It is preferable to select varieties of late harvest cucumbers.

Ingredients:

• water - 10 l;
• cucumbers - 10 kg;
• salt - for large cucumbers 950 g;
• dill stems and umbrellas - 3 kg;
• garlic - 15 heads;
• black currant leaves - 1 kg;
• cherry leaves - 500 g;
• horseradish leaves - 1 kg;
• hot red pepper - 10 pcs.

Preparation

1. Soak cucumbers in cold water for 6 hours.
2. Scald the spices with boiling water.
3. Grease the sides of the barrel with garlic, put some of the spices on the bottom, cucumbers on top in an upright position. Then place the next layers.
4. To get barrel cucumbers, the recipe includes brine, which is made from salt and water, they need to be poured over the vegetables.
5. Close the barrel with a lid, put oppression on top, leave it warm for several days, then for a week in the cold.

Cold pickling recipe for cucumbers in a barrel

Cold pickling of barrel cucumbers is very popular. Soaking vegetables in ice water helps them maintain their natural green color. All cucumbers for the barrel are selected approximately the same size so that they can be evenly salted. If the vegetables are large, then salt is added in a proportion of 10% of the total volume of water, if the cucumbers are smaller, then 7%.

Ingredients:

• water - 5 l;
• salt - 500 g;
• cucumbers - 5 kg;
• spices (dill, horseradish, garlic, fresh hot pepper, green cherry and black currant leaves) - 500 g.

Preparation

1. Place the spices on the bottom of the container, put the washed cucumbers on top, alternate the layers in the same sequence.
2. Salting of cucumbers in an oak barrel is carried out using a brine prepared from water and salt, they need to pour vegetables, leave them warm for 2-3 days.
3. Put a lid on the barrel, load on top.
4. When foam begins to appear on the surface of the brine, remove the barrel for a week in the cold.

Pickled cucumbers in barrels with mustard

A slightly spicy and pleasant taste is acquired in a barrel for the winter. It is better to take vegetables of medium length, no more than 10 cm. Before the start of salting, they are placed in ice water so that they become more elastic. After the process, it is recommended to close them with iron lids and put them in the cold, this will allow them to be stored all winter.

Ingredients:

• cucumbers - 10 kg;
• garlic - 2 heads;
• dry mustard - 0.5 cups;
• salt - 400 g
• water - 7-8 liters;
• spices - dill, horseradish leaves, cherries and black currants.

Preparation

1. Put greens on the bottom of the barrel, and then some of the cucumbers. Repeat layers, spices should be on top.
2. Boil water and add salt and mustard. Pour the pickles over the brine.
3. Leave the cucumbers in a barrel warm for 2-3 days, pressing down on top with a load. Then place them in the cold.

Lightly salted cucumbers in a barrel - recipe

Barrels have slightly different taste qualities, they are to the taste of many family members, so the hostesses strive to master their recipe. Storage of snacks should take place in a cool place, the best conditions for this are created in the cellar. Before salting, the container must be well washed and filled with water, a day before the start of the process.

Ingredients:

• water - 10 l;
• salt - 700 g;
• cucumbers - 10 kg;
• spices to taste - 1 kg.

Preparation

1. Put the spices on the bottom of the barrel, then the cucumbers in an upright position.
2. After filling the barrel halfway pour the brine over the vegetables.
3. Put the cucumbers to the very top of the barrel, and pour out the remaining brine. Let it brew for 2-3 days.

Barrel cucumbers with vodka

Barrel pickles are incredibly tasty, the recipe for which includes vodka. Harvesting is carried out in one day. This cooking method is very spicy, since the combination of garlic with vodka gives the brine a certain bitterness. Vegetables can be salted in a barrel, but you can also cook them in sterilized jars.

Ingredients:

• cucumbers - 1 kg;
• salt - 50 g;
• sugar -50 g;
• citric acid - 5 g;
• vodka - 25 ml;
• water - 0.5 l;
• spices to taste.

Preparation

1. Put the spices on the bottom of the container.
2. Pour cucumbers with hot boiled water, let stand, then drain the water.
3. Make a brine with 5 glasses of water, sugar, and salt.
4. Add acid to the boiling brine.
5. Pour the marinade over the cucumbers, pour in the vodka, close the container and leave the vegetables to infuse.

Cucumbers in a barrel with vinegar

Many barrel recipes do not include the addition of vinegar. However, housewives who are accustomed to using this component for canning and cannot do without it can use the original method of preparing brine, in addition to water and salt, grape vinegar and vodka are poured into it.

Ingredients:

• water - 10 l;
• salt - 300 g;
• grape vinegar - 200 ml;
• vodka - 200 ml;
• cucumbers - 10 kg;
• spices (oak leaves, black currants, cherries, dill, horseradish, garlic).

Preparation

1. Rinse the cucumbers. Place the spices on the bottom of the barrel.
2. Make brine by boiling all other ingredients. Let it cool for a day. Pour vegetables over them.
3. Put a barrel of cucumbers in the cold for storage.

Barrel tomatoes with cucumbers - recipe

You can pickle two vegetables at the same time and get such an original snack as tomatoes and barrel cucumbers for the winter. Mostly green tomatoes are taken, as they are much stronger and will not turn into porridge. Compared to pickled vegetables, such vegetables are very different in their spicy taste.

Ingredients:

• green tomatoes - 5 kg;
• cucumbers - 5 kg;
• water - 8 l;
• salt - 500 g;
• garlic 4 heads;
• horseradish - 10 leaves;
• black currant - 10 leaves;
• cherry –10 leaves.

Preparation

1. Wash the vegetables.
2. Put spices and garlic on the bottom of the container.
3. Place cucumbers on top, then again a layer of spices, lay tomatoes.
4. Prepare the brine: pour salt into boiling water and dissolve, cool.
5. Pour the brine into the barrel, cover with a lid, set the load. The vegetables will be ready in 2 months.

Pickled cucumbers in jars as barrels

Housewives who want to close barrels in cans can use an original recipe that will fully reproduce the taste of vegetables fermented in a barrel. It is suitable for those who do not have the ability to carry out the salting process in a barrel, but want to enjoy such a delicious preparation.

Barrel cucumbers, either pickled or pickled, as anyone calls them, is a very tasty preparation. Well, but of course, these cucumbers are not only appetizing in themselves due to their vigorous taste, but they are added to vinaigrette, pickle, Olivier. Now you can buy such cucumbers everywhere - in stores and on the market. But why buy such cucumbers if you can prepare them yourself.

The essence of the recipe is for the cucumbers to ferment and release lactic acid, which will become a preservative. It takes a lot of salt to start the fermentation process. Therefore, do not be surprised that there is a lot of it in the recipe. For the recipe, use the usual rock salt itself without additives, iodization, using extra salt is also not recommended.

Taste Info Cucumbers for the winter

Ingredients for a 2 liter jar:

• cucumbers - 1 -1.5 kg (the amount depends on the size of the cucumbers, and on how tightly you lay them);
• salt - 2 heaped tablespoons (20 -25 g);
• water - 400-500 ml;
• garlic - 5-6 cloves;
• horseradish leaves;
• cherry leaves;
• dill umbrellas;
• black and allspice peas - 2 pieces each.

How to cook pickled cask cucumbers for the winter in jars

First you need to wash the cucumbers well and soak them in cold water for several hours. This is the success of delicious and crunchy cucumbers. While the cucumbers are soaking, prepare the jars - wash them thoroughly and pour boiling water over them. It would be enough.

In each jar on the bottom, put a horseradish leaf, a cherry leaf, 1 umbrella of dill (if very small, you can even two), a few cloves of garlic (put the rest on top), do not forget about black and allspice.

Now we put cucumbers in a jar. It is very convenient to put them in a jar tightly to each other. Leave the small cucumbers to lay on top. A small distance remains between the cucumbers, you can put garlic in it.

Pour salt into the jar.

Fill the jars with clean water. Pure water is bottled or from a filter, but not boiled. Pour cold water.

Cover the cucumbers with a leaf of cherry, horseradish or currant on top. This will prevent the cucumbers from coming into contact with oxygen.

All specified leaves must be washed, take only fresh, not yellowed leaves.

We cover the jars with nylon lids and put in a warm place for 3 days. It is better to take a nylon cover with holes, because the brine will most likely come out of the jar during the fermentation process.

You can also cover the jars with gauze. And so that the brine has a place to go, put each jar on a plate or pallet.

The next day, you will see how the cucumbers begin to change their color to a darker one.

On the second day, a frothy cap will appear, and the brine will begin to cloud, which means that fermentation is going well. We leave the cucumbers for one more day, on this day the salted brine may partly pour out of the jar.

Now we pour the brine into a separate saucepan. And bring it to a boil. In the meantime, cucumbers can be washed - by typing several times into a jar of clean water and draining it. You will wash off the white coating on the cucumbers, i.e. remove the lactic acid product and fermentation will be stopped. If you plan to eat cucumbers right away, put them in the refrigerator and take them out as needed.

Fill the cucumbers with boiling brine and immediately roll up the jars with lids. You can try cucumbers after 2 weeks. Before that, they will be lightly salted, and after the specified time, they will taste like barrels.

We wrap the cucumbers until they cool completely. And we transfer it to the basement or closet for storage, after brewing, the jars of pickled cucumbers will become cloudy again, there is no need to be afraid of this.

We got an excellent snack for vodka, prepare pickles in cans, because in an apartment environment it is difficult to preserve in a barrel. Such a preparation will stand all winter, and your husband will be grateful to you for the taste of delicious barrel cucumbers. Good blanks to you.

Shop jars of canned and pickled cucumbers cannot be compared to barreled pickles. There are several reasons for this. Firstly, they are much tastier, and secondly, they do not contain vinegar, as well as other chemical preservatives, but there are fresh spicy-aromatic additives, which are often economized on in industrial conditions.

What is needed to pickle cucumbers in a barrel?

There are a lot of cucumbers for harvesting in a barrel for the winter, so those who have their own garden plot, where you can easily grow this vegetable in sufficient quantities, are lucky, and it will cost you much cheaper than in a store. In addition to savings, you will also receive environmentally friendly products. For those who do not have their own vegetable gardens, it is better to buy cucumbers in season at large agricultural markets.

There are several nuances to consider when choosing a barrel. It is better to take an oak barrel for pickles, such as used to ferment cabbage and cucumbers in the old days. Oak wood gives the vegetables their strength and special flavor. The size of the barrel may vary. But it is better to take a larger container, the concentration of beneficial bacteria in it increases, which has a beneficial effect on the whole process.

The cucumbers themselves for pickling must be of the correct varieties, since those intended for salads are completely unsuitable for pickling, they will be soft and tasteless. In addition to the variety, the appearance of vegetables is also important. Take only strong green cucumbers with small tubercles, the length of the vegetable should be from 7 to 15 cm.

In addition to cucumbers, you will need: - horseradish leaves; - horseradish root (optional); - black currant leaves; - cherry leaves; - oak leaves; - dill umbrellas; - hot pepper (optional); - salt.

Barrel cucumber recipe

Prepare the barrel. To do this, scald it with boiling water, wash and dry it a little.

If the barrel is dry, first fill it with clean water and let it soak, then treat it with boiling water or steam it

Prepare the cucumbers for pickling: choose the appropriate size specimens, wash them, then fill them with cold water and leave overnight. If this is not done, barrel cucumbers will be hollow or shrink.

Place horseradish leaves and dill umbrellas at the bottom of the prepared barrel. Place a layer of cucumber on top of them and sprinkle with washed cherry, blackcurrant and oak leaves. If you like spicy, add a couple of red hot pepper pods. Put a layer of cucumbers again and the fragrant leaves on top of them. Continue until you run out of cucumbers or fill the barrel to the brim.